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Prep Time: 240 Minutes Cook Time: 45 Minutes |
Ready In: 285 Minutes Servings: 3 |
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A great way to use up leftover cooked oatmeal featuring that lovely fall favorite- Vermont Maple Syrup! Ingredients:
3 1/4 cups old fashioned oats |
1 1/2 cups boiling water |
1/2 cup dark maple syrup |
1 cup warm milk |
2 tablespoons dry yeast |
6 -7 cups flour |
1 tablespoon salt |
milk, to brush the loaves |
Directions:
1. Cook the oats in the boiling water in a samll saucepan over medium heat until thickened, about 5 minutes.
2. Scrape into the bowl of an electric mixer fitted with a dough hook and stir int he warm milk and Maple Syrup.
3. Stir in the yeast and let sit until bubbly, about 5 minutes. Mix in 5 cups of flour and the salt and knead with the mixer on low speed.
4. Add the remaining flour gradually until a dough forms and cleans the sides of the bowl. The dough should be soft, but not sticky and feel elastic to the touch.
5. Place the douch in a large bowl, sprinkle with a little flour and cover with a clean kitchen towel.
6. Let rise in a warm, draft free place until doubled in volume.
7. Grease two 9x5 pans.
8. Punch the air out of the dough and turn it onto a floured work table.
9. Divide the dough in half and pat each piece into a rectangle.
10. Fold each into thirds and again pat into a rectangle.
11. Roll up from the short end like a jelly roll, pinch the seam closed.
12. Place each, seam down into the loaf pan and cover with the kitchen towel.
13. Preheat oven to 375°F.
14. Let the loaves rise until doubled, 45 minutes to 1-1/2 hours depending on the warmth of the kitchen.
15. Brush the tops with milk.
16. Bake until browned and the loaves sound hollow when tapped on the bottom, 30-40 minutes.
17. Remove and cool on a rack before slicing.
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